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Instant Pot Indian Recipe

Vegan Sana Thongba Recipe | Instant Pot Vegan Paneer Curry | Traditional Manipuri Sana Thongpa Recipe

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Sana Thongba is a traditional mild Manipuri dish prepared with paneer and milk. Having milk based gravy and minimal spices, Sana thongba is a perfect dish with rice, roti or paratha. I made this popular Manipuri food in instant pot with tofu and coconut milk to create vegan sana thongba.sana thongba featured in white bowl and white cloth around the bowl, side view

Actual sana thongpa or paneer thongba dish consists of paneer and any seasonal vegetable like peas, beans, potato. Simmered in milk gravy with basic spices like turmeric powder, cumin seed, ginger garlic paste, and onion. Manipuri vegetarian dishes involves less oil and spices in cooking.

Manipuri food is spicy because they use chili peppers for flavor and spice instead of using any masala. Even if I use minimal spices making this vegan Manipuri paneer curry recipe, the flavors are just magical. You cannot resist licking your fingers afterward. This vegan paneer thongba recipe is the proof of their simple, aromatic yet flavorful cooking style.

In Manipuri language, Meeteilon “Sana” means a milk-based product (paneer) and “Thongba” or “Thongpa” means curry, hence paneer curry. It is very similar to Indian matar paneer (vegan matar paneer) but with fewer ingredients. Sana Thongpa is a very famous Manipuri vegetarian dish served often during festivals like Ushop. The reason this recipe stands out from other paneer recipes is its milk based gravy. So definitely not suitable for those who are lactose intolerant.manipuri traditional vegan paneer thongba served with quinoa in two bowls. Ariel click with two bowls on a serving tray, dry red chili and green coriander used as prop

What is traditional Manipuri food?

Manipur is a state in Northeast India, with the city of Imphal as its capital. It is one of the seven states belongs to Northeast which is also known as seven sisters. In Manipur, people raise their own vegetables in the kitchen garden and fishes in small ponds around their houses. Vegetables are grown at home and the same available in the local market, Manipuri cuisine includes all seasonal produce in cooking. Their diet includes rice, fish, and a number of leafy vegetables and a variety of herbs.

What are the popular dishes in Manipur cuisine?

Manipuri cuisine is the traditional cuisine of Manipur. They use minimal spices and fresh seasonal vegetables in their cooking. Therefore many of the dishes revolve around freshly produced seasonal ingredients, Eromba, Singju, Chamthong or Kangshoi, Morok Metpa, Kang-ngou or kaang-hou, Nganam, Nga-thongba, Ooti, pakoura thongba, chagem pomba, Keli chana, alu kangmet, sana thongba which is prepared with paneer in milk gravy, and a-nganba are some of their famous traditional Manipuri dishes.

Here I am posting about one of the most popular vegetarian Manipuri Delicacy named Sana Thongba which is

  • Vegan as I used tofu in place of paneer
  • Milk is substituted with coconut milk
  • This is a gluten-free recipe as well
  • Mild spicy
  • Cooked under 30 minutes
  • Made in instant pot within 30 minutes
  • Need fewer ingredients to make this delicious Manipuri sana
  • Healthy, delicious and aromatic vegan paneer curry

Is Manipuri food healthy?

Manipuri food is definitely very healthy and organic. Vegetables and herbs are homegrown, fishes are raised in fish ponds around their houses. Due to this fact, every season has its own charm with special seasonal vegetables and food preparation. The taste of Manipuri cuisine is very different from any other Indian cuisine due to the use of a variety of seasonal herbs and roots. Manipuri people eat healthy, nutritious, organic and seasonal food.vegan sana thongba or vegan paneer curry click from up in a white serving bowl.

How to make Manipuri Style Vegan Sana Thongpa Recipe?

To make vegan sana thongpa first I cut tofu in pieces, shallow fried in oil and kept aside. Then in the same pot added cumin seeds, ginger-garlic paste, green chilies and sauteed for 2 minutes. Mixed tofu cubes and mix vegetables and stirred. Finally added milk, turmeric, salt as per taste and simmered for 2 minutes. Vegan Manipuri sana thonba is ready to serve with rice or chapati. Check more than 26 recipes of Indian Flatbreads to choose from.

You May Also Like Some More Tofu Recipes

Vegan Matar Paneer Recipe | Tofu Matar Recipe | Tofu Matar Masala
Scrambled Tofu | Tofu Bhurji
Tofu Paratha | Tofu Stuffed Paratha
Tofu Palak | Tofu in Spinach Gravy

I made this Manipuri vegetarian paneer recipe with tofu and coconut milk, which makes this recipe vegan as well as gluten-free. Served with quinoa and alu kangmet. Guys believe me alu kangmet is made with potato, salt, and dry red chili but such a hearty and comfy dish that I finished as soon as I clicked all photos. This tofu curry can also be served with whole wheat naan or quinoa roti.

Making this recipe in instant pot was very easy and quick. Sana thongpa, a one-pot dish was ready under in just 30 minutes in instant pot. So let see how to make this finger-licking vegan paneer curry from Manipur cuisine, Vegan Sana Thongba.sana thongpa served with quinoa in white bowl with alu kangmet recipe.

Vegan Manipuri Sana Thongba | Vegan Paneer Curry

Ingredient                                                 4 Serving

2 Cup cubed tofu (225 gram)
2 Cup frozen vegetables (used carrot, beans, peas)
1/2 Cup onion chopped finely (optional)
1 Tsp grated ginger (fresh is better for flavors)
1 Tsp grated garlic (fresh is better for flavors)
Salt as per taste
1 Tsp cumin seeds
1/2 Tsp turmeric powder
1 Green chili chopped finely
1 Cup coconut milk
Handful coriander leaves finely chopped
2 Tblsp cooking oil

How To Make Manipuri Sana Thongba (vegan version) In Instant Pot

  1. Switch on the instant pot and set in SAUTE MODE. Set it HIGH, once the screen displays HOT add 1 tbsp oil.
  2. Add cubed tofu and saute for one minute. You need just slightly golden color. Transfer them on a serving plate and keep it ready.
  3. Add another 1 tbsp oil in the same pot. Once the oil is hot enough add cumin seeds and let them crackle.
  4. To this add ginger-garlic paste and chopped green chilies. Saute for a minute or until garlic is golden in color.tofu is sauteed in oil and transferred to a plate. In the same pot cumin seed crackled and added ginger-garlic paste
  5. Now add chopped onion and cook till color changes to golden.added chopped onion and cookedd until golden in color
  6. Once onions are cooked add mixed vegetable and tofu, give a nice stir.added mix vegetables and sauteed tofu. Mix well.
  7. Finally add coconut milk, turmeric powder, and salt. Mix well and cook for 2 minutes without covering lid. Adjust salt as per taste.add coconut mil, turmeric powder, salt and mix well.
  8. After two minutes cancel the SAUTE MODE and switch off the instant pot. Garnish with chopped green coriander and serve hot.vegan sana thongba ready to serve. I served in the bowl with quinoa.
  9. Traditional Manipuri vegetarian dish Vegan Sana Thongba is ready to serve.

How To Make Manipuri Sana Thongpa (vegan version) In Pressure Cooker or In A Pan

  1. First of all, heat a kadhai or a pan on medium flame and add 1 tbsp oil.
  2. To this add cubed tofu and saute for a 1-2 minute. You require a slightly golden color. Transfer the tofu cubes on a cleaned surface.
  3. Now add last 1 tbsp oil in the kadhai/pan and once it is hot add cumin seeds. Let them splutter.
  4. Add ginger-garlic paste along with chopped green chilies. Saute for a minute.
  5. To this add chopped onion and cook until onion changes its color to golden color.
  6. Once onion is golden in color add sauteed tofu and mix vegetables. Stir nicely.
  7. Finally add coconut milk, turmeric powder, and salt. Mix well and cook for 2 minutes on medium heat. Adjust salt accordingly.
  8. After two minutes switch off the flame and garnish with chopped green coriander. Serve with Indian flatbread or rice. I served it with boiled quinoa.

Note

  1. You can easily replace tofu with paneer/cottage cheese and Soya chunks.
  2. Any seasonal vegetable can be used. So feel free to use either one single veggie or a combination of vegetables along with tofu.
  3. At any point in time, you can adjust the spice level as per your taste buds. But traditionally sana thongba is mildly spicy with lesser hot spices.
  4. This recipe is created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

If you try this recipe then we would love to hear from you. Do share a picture with us on code2cook2017@gmail.com or tag me at @code2cook using hashtag #code2cook.

Also if you liked this recipe, Do not forget to rate us at the end of the post. You can follow me on Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

vegan sana thongba or vegan paneer curry click from up in a white serving bowl.
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5 from 1 vote

Vegan Sana Thongba Recipe | Instant Pot Vegan Paneer Curry | Traditional Manipuri Sana Thongpa Recipe

Sana Thongba is a traditional mild Manipuri dish prepared with paneer and milk. Having milk based gravy and minimal spices, Sana thongba is a perfect dish with rice, roti or paratha. I made this popular Manipuri food in instant pot with tofu and coconut milk to create vegan sana thongba.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: how to make sana thogba in instant pot, how to make vegan sana thongba, indian instant pot recipe, instant pot vegan paneer curry, manipuri cuisine, Traditional Manipuri food sana thongba, Traditional Manipuri sana Thongpa recipe, vegan manipuri paneer curry, vegan sana thongba, vegan sana thongpa
Servings: 4 Servings
Author: Bhawana

Ingredients

  • 2 Cup cubed tofu (225 gram)
  • 2 Cup frozen vegetables (used carrot, beans, peas)
  • 1/2 Cup onion chopped finely (optional)
  • 1 Tsp grated ginger (fresh is better for flavors)
  • 1 Tsp grated garlic (fresh is better for flavors)
  • Salt as per taste
  • 1 Tsp cumin seeds
  • 1/2 Tsp turmeric powder
  • 1 Green chili chopped finely
  • 1 Cup coconut milk
  • Handful coriander leaves finely chopped
  • 2 Tblsp cooking oil

Instructions

How To Make Manipuri Sana Thongba (vegan version) In Instant Pot

  • Switch on the instant pot and set in SAUTE MODE. Set it HIGH, once the screen displays HOT add 1 tbsp oil.
  • Add cubed tofu and saute for one minute. You need just slightly golden color. Transfer them on a serving plate and keep it ready.
  • Add another 1 tbsp oil in the same pot. Once the oil is hot enough add cumin seeds and let them crackle.
  • To this add ginger-garlic paste and chopped green chilies. Saute for a minute or until garlic is golden in color.
  • Now add chopped onion and cook till color changes to golden.
  • Once onions are cooked add mixed vegetable and tofu, give a nice stir.
  • Finally add coconut milk, turmeric powder, and salt. Mix well and cook for 2 minutes without covering lid. Adjust salt as per taste.
  • After two minutes cancel the SAUTE MODE and switch off the instant pot. Garnish with chopped green coriander and serve hot.
  • Traditional Manipuri vegetarian dish Vegan Sana Thongba is ready to serve.

How To Make Manipuri Sana Thongpa (vegan version) In Pressure Cooker or In A Pan

  • First of all, heat a kadhai or a pan on medium flame and add 1 tbsp oil.
  • To this add cubed tofu and saute for a 1-2 minute. You require a slightly golden color. Transfer the tofu cubes on a cleaned surface.
  • Now add last 1 tbsp oil in the kadhai/pan and once it is hot add cumin seeds. Let them splutter.
  • Add ginger-garlic paste along with chopped green chilies. Saute for a minute.
  • To this add chopped onion and cook until onion changes its color to golden color.
  • Once onion is golden in color add sauteed tofu and mix vegetables. Stir nicely.
  • Finally add coconut milk, turmeric powder, and salt. Mix well and cook for 2 minutes on medium heat. Adjust salt accordingly.
  • After two minutes switch off the flame and garnish with chopped green coriander. Serve with Indian flatbread or rice. I served it with boiled quinoa.

Notes

  1. You can easily replace tofu with paneer/cottage cheese and Soya chunks.
  2. Any seasonal vegetable can be used. So feel free to use either one single veggie or a combination of vegetables along with tofu.
  3. At any point in time, you can adjust the spice level as per your taste buds. But traditionally sana thongba is mildly spicy with lesser hot spices.
  4. This recipe is created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

This is my entry for monthly challenge post for our secret group Shhhhh Cooking Secretly group and this month we are celebrating Manipur.  My partner Priya Iyer who blogs at The World Through My Eyes has given me two secret ingredients cumin and milk for which I made this vegan sana thongba recipe.  Check her delicious mouth-watering recipe from Manipuri Cuisine Chak Hao Amubi which she made using secret ingredients black rice and sugar given by me.

I’m also sharing this recipe with Fiesta Friday #261. The co-hosts this week are Antonia @ Zoale.com and Julianna @ Foodie on Board.

Instant Pot Palak Paneer Recipe Step By Step

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Instant pot palak paneer is a delicious, creamy, flavourful North Indian Cuisine recipe made with paneer (cottage cheese) and spinach in Instant Pot. It is seasoned with ginger, garlic, onion, tomatoes and very easy to make one pot recipe made in instant pot. This gluten-free, low-calorie instant pot palak paneer is just another variation to authentic palak paneer recipe.palak paneer served in white bowl with makki ki roti and rice. tempered with red chili and garlic.

If you ask me what is palak paneer then it follows as Palak (spinach) Paneer (Indian cottage cheese)= Palak Paneer. Indian palak paneer is a very popular Indian dish often served in restaurants and almost loved by all ages. You can make it in different ways like open pan (kadhai), pressure cooker on the stovetop or in Instant Pot. Usually, palak or spinach is blanched and then pureed.  It is then cooked with spices and simmer on low heat with paneer.

Spinach paneer recipe can be cooked in a number of ways, just by reducing any spice you will get a different taste altogether. This instant pot palak paneer recipe

  • is a one-pot recipe
  • cooked under 30 minutes
  • gluten-free and low in calorie
  • nutritious and healthy

What Is The Difference Between Palak Paneer & Saag Paneer?

Saag means pureed greens like the mustard leaf, kale, fenugreek, and bathua and then tempered with garlic, dry red chili, and some more spices. In Indian saag “serson” or mustard greens are used and eaten with Makki ki roti.

Both the recipes are quite similar in terms of cooking and ingredients. The only difference in saag paneer is mustard greens, or any other green leafy vegetable’s puree or a combination of them. Rest of the cooking process is almost the same.

What Is Paneer & How To Store Paneer?

Paneer is a fresh unsalted cheese which is prepared by curdling the milk using lemon or vinegar. Separate the whey and press it for 2-3 hours in order to remove extra liquid from milk solids. Paneer is consumed as soon as you make it or refrigerate it up to one week. Just cut into small pieces, zip-lock, and freeze. Soak in warm water before using it. Homemade paneer always tastes great.

If you use storebought paneer just soak in warm water for 10 minutes before using. You can get in Indian stores or in Walmart.

How To Make Palak Paneer In Kadhai using stove top method?

Check how I make vegan palak paneer or tofu palak in an open pan (kadhai). Using a similar stovetop cooking method just replace tofu with paneer pieces and tasty palak paneer is ready in open pan or kadhai. In authentic palak paneer cream is used to make a creamy texture. I have not used any cream in the instant pot palak paneer recipe but you can use coconut cream or cashew paste to make it creamier.

palak paneer clicked from right side, with makki ki roti and lemon wedge and radish

Can I Replace Paneer?

Yes,  You can replace paneer with mix vegetables calling it veg kurma, with corn kernels making Makki ka saag or corn spinach curry, potatoes making alu palak,  tofu to make vegan palak paneer. You can even make kofta curry as well as making vegetable kofta or veg meatballs.

How To Make Palak Paneer In Indian Pressure Cooker?

If you want to make palak paneer is pressure cooker then heat oil and saute cumin seeds, ginger garlic paste onion, and tomatoes. Add cleaned spinach with little water. Cover the lid and cook for 5 minutes.  Make puree either by using a food processor or directly in the cooker using an immersion blender. Add all spices, paneer and simmer for another 2-3 minutes. Palak paneer is ready in the Indian pressure cooker.

This Paneer recipe makes a perfect lunch or dinner recipe on weekends or any day, just dump everything in one pot and let immersion blender do the wonder for you. Serve it with whole wheat naan, any Indian flatbread or rice. You can get more than 26 Indian flatbread recipes to choose from.

You may also like other spinach recipes

How To Make Spinach Pesto
Strawberry and baby spinach salad
How To Make Dal Palak

So let see how to make this nutritious, creamy, healthy instant pot palak paneer recipe step by step.instant pot palak paneer is clicked from top served in white bowl and garnished with red chili

Instant Pot Palak Paneer Recipe

Ingredient                                             4 Serving

For Tempering
2-3 Dry Red Chilies
1 Tblsp Chopped garlic

500 Gram spinach (washed and cleaned)
250 Gram paneer cubed
1 Medium size onion chopped
2-3 Medium size tomato chopped
1 Tsp cumin seed
1 Tblsp ginger garlic paste
1/4- 1/2 Cup water (optional)
3 Tblsp cooking oil
1-2 Green chilies chopped
Salt as per taste
1 Tsp kitchen king powder or garam masala

How To Make Palak Paneer In Instant Pot

  1. First of all, start the instant pot by plugging in. Press SAUTE MODE and set it high. Once the screen displays HOT add 1 tbsp oil.Instant pot is switched on and set on SAUTE MODE. Added oil to it.
  2. Add cubed paneer pieces and saute for 1 min or until they are slightly brown in color. Transfer them in a serving plate and keep aside.added cubed paneer and sauteed till it is golden in color. transferred to a serving plate
  3. Add 1 tbsp oil again and add dry red chilies, chopped garlic. Saute till raw smell of garlic goes away. Transfer this tempering to a bowl. This will be used as tempering later on.prepared tempering by sauteing dry red chili and chopped garlic in the oil.
  4. Finally, take last 1 tbsp oil and add cumin seeds. Let them splutter.
  5. To this add ginger-garlic paste and saute till garlic is golden brown in color.sauteed chopped onion tll they changes color to golden color
  6. Add chopped green chilies and chopped onion. Cook for 2 minutes. Now add chopped tomatoes and cook for another 2 minutes.added chopped tomatoes to cook until they are slightly mushy
  7. Finally, add spinach leaves and water. Press them in order to fit the pot. Close the instant pot lid with the vent in a SEALING position. CANCEL SAUTE MODE, Press PRESSURE COOK MODE and set for 2 minutes.added spinach. pressed it down with the help of spatula in order to adjust in the pot
  8. Once the instant pot beeps, wait for 3-4 minutes and release the pressure manually.
  9. Blend the ingredients in a pot with the help of immersion blender to a smooth creamy texture.spinach is cooked. made puree with the help of immersion blender
  10. Add sauteed cubed paneer and kitchen king powder or garam masala. Adjust salt as per taste. Mix well.
  11. SET the SAUTE MODE again and cook for 5 minutes.added cubed paneer and adjusted spice level. cooked for few minutes and stir continuously
  12. After 5 minutes switch off the Instant Pot and serve this palak paneer garnishing with cream and tempering we made initially or just serve it with roti, naan or rice.
  13. Instant pot palak paneer recipe is ready to enjoy.

How To Make Palak Paneer In Indian Pressure Cooker

  1. First of all, heat 1 tbsp oil in the pressure cooker on medium heat. Add cubed paneer and fry till golden brown. Transfer them on a serving plate.
  2. Again add 1 tbsp oil in the cooker and add dry red chilies and chopped garlic. Fry them till the raw smell of garlic goes away. Transfer it in a bowl, we will use it after preparation as garnishing.
  3. Now add last 1 tbsp of oil and add cumin seeds. Let them crackle.
  4. To this add chopped onion, chopped green chilies, ginger garlic paste. Cook until the raw smell of garlic goes away. Now add chopped tomatoes and cook for 2-3 minutes.
  5. After 3 minutes add spinach leaves, press them and stir to adjust in the pressure cooker. Add 1/4-1/2 cup of water and cover the lid for 2-3 minutes. Let spinach cook in steam.
  6. After 2-3 minutes switch off the stove and blend it using the immersion blender to a smooth and creamy paste.
  7. Add paneer, kitchen king powder or garam masala and salt as per taste. Mix well and simmer for 2-3 minutes on low flame.
  8. Garnish with the tempering we prepared in starting and serve hot with roti naan or rice. Palak paneer in an Indian pressure cooker is ready to serve.

Note

  1. Since this palak paneer version is one-pot cooking in instant pot, spinach color will vary on the time you cook for. I cooked for 2 minutes and the color was dark.
  2. Blanching helps to retain the green color of the spinach. I made vegan palak paneer with blanching method and on stovetop kadhai, the color was a bright green color.
  3. While using immersion blender make sure instant pot is OFF.
  4. Take the inner pot out of the body while blending, just in case you need to tilt the pot.
  5. This recipe is created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

If you try this recipe then we would love to hear from you. Do share a picture with us on code2cook2017@gmail.com or tag me at @code2cook using hashtag #code2cook.

Also if you liked this recipe, Do not forget to rate us at the end of the post. You can follow me on Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

Instant pot palak paneer is a delicious, creamy, flavourful North Indian Cuisine recipe made with paneer (cottage cheese) and spinach in Instant Pot. It is seasoned with ginger, garlic, onion, tomatoes and very easy to make one pot recipe made in instant pot. This gluten-free, low-calorie instant pot palak paneer is just another variation to authentic palak paneer recipe.
Print Recipe

Instant Pot Palak Paneer Recipe | How To Make Palak Paneer In Instant Pot

Instant pot palak paneer is a delicious, creamy, flavourful North Indian Cuisine recipe made with paneer (cottage cheese) and spinach in Instant Pot. It is seasoned with ginger, garlic, onion, tomatoes and very easy to make one pot recipe made in instant pot. This gluten-free, low-calorie instant pot palak paneer is just another variation to authentic palak paneer recipe.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: baby spinach recipe, best palak paneer recipe, cottage cheese recipe, easy palak paneer recipe, how to make instant pot palak paneer, indian instant pot recipe, Indian spinach curry, Indian spinach recipes, instant pot palak paneer recipe, low-calories palak paneer recipe, one pot recipe, palak recipes, paneer recipes, punjabi palak paneer, spinach paneer recipe
Servings: 4 serving
Author: Bhawana

Ingredients

For Tempering

  • 2-3 Dry Red Chilies
  • 1 Tblsp Chopped garlic

Other Ingredients

  • 500 Gram spinach
  • 250 Gram paneer cubed
  • 1 Medium size onion chopped
  • 2-3 Medium size tomato chopped
  • 1 Tsp cumin seed
  • 1 Tblsp ginger garlic paste
  • 1/4- 1/2 Cup water
  • 3 Tblsp cooking oil
  • 1-2 Green chilies chopped
  • Salt as per taste
  • 1 Tsp kitchen king powder or garam masala

Instructions

Method How To Make Palak Paneer In Instant Pot

  • First of all, start the instant pot by plugging in. Press SAUTE MODE and set it high. Once the screen displays HOT add 1 tbsp oil.
  • Add cubed paneer pieces and saute for 1 min or until they are slightly brown in color. Transfer them in a serving plate and keep aside.
  • Add 1 tbsp oil again and add dry red chilies, chopped garlic. Saute till raw smell of garlic goes away. Transfer this tempering to a bowl. This will be used as tempering later on.
  • Finally, take last 1 tbsp oil and add cumin seeds. Let them splutter.
  • To this add ginger-garlic paste and saute till garlic is golden brown in color.
  • Add chopped green chilies and chopped onion. Cook for 2 minutes. Now add chopped tomatoes and cook for another 2 minutes.
  • Finally, add spinach leaves and water. Press them in order to fit the pot. Close the instant pot lid with the vent in a SEALING position. CANCEL SAUTE MODE, Press PRESSURE COOK MODE and set for 2 minutes.
  • Once the instant pot beeps, wait for 3-4 minutes and release the pressure manually.
  • Blend the ingredients in a pot with the help of immersion blender to a smooth creamy texture.
  • Add sauteed cubed paneer and kitchen king powder or garam masala. Adjust salt as per taste. Mix well.
  • SET the SAUTE MODE again and cook for 5 minutes.
  • After 5 minutes switch off the Instant Pot and serve this palak paneer garnishing with cream and tempering we made initially or just serve it with roti, naan or rice.
  • Instant pot palak paneer recipe is ready to enjoy.

Method How To Make Palak Paneer In Indian Pressure Cooker

  • First of all, heat 1 tbsp oil in the pressure cooker on medium heat. Add cubed paneer and fry till golden brown. Transfer them on a serving plate.
  • Again add 1 tbsp oil in the cooker and add dry red chilies and chopped garlic. Fry them till the raw smell of garlic goes away. Transfer it in a bowl, we will use it after preparation as garnishing.
  • Now add last 1 tbsp of oil and add cumin seeds. Let them crackle.
  • To this add chopped onion, chopped green chilies, ginger garlic paste. Cook until the raw smell of garlic goes away. Now add chopped tomatoes and cook for 2-3 minutes.
  • After 3 minutes add spinach leaves, press them and stir to adjust in the pressure cooker. Add 1/4-1/2 cup of water and cover the lid for 2-3 minutes. Let spinach cook in steam.
  • After 2-3 minutes switch off the stove and blend it using the immersion blender to a smooth and creamy paste.
  • Add paneer, kitchen king powder or garam masala and salt as per taste. Mix well and simmer for 2-3 minutes on low flame.
  • Garnish with the tempering we prepared in starting and serve hot with roti naan or rice. Palak paneer in Indian pressure cooker is ready to serve.

Notes

  1. Since this palak paneer version is one-pot cooking in instant pot, spinach color will vary on the time you cook for. I cooked for 2 minutes and the color was dark.
  2. Blanching helps to retain the green color of the spinach. I made vegan palak paneer with blanching method and on stovetop kadhai, the color was a bright green color.
  3. While using immersion blender make sure instant pot is OFF.
  4. Take the inner pot out of the body while blending, just in case you need to tilt the pot.
  5. This recipe is created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.